Naked Vanilla Bean Cake
Coooking Temperature: 325 °F/ 165 °C/ Gas Mark 3
Calories: 27
Adjust Servings Here: 9 servings
Description
This moist vanilla bean cake is my butter-based cake batter flavored with wonderful vanilla bean paste. Delicious on its own and can also be accompanied by many different fillings and frostings. Today, I make it a naked cake so the rich vanilla flavor can shine through.
Ingredients
Vanilla Cake
- 3 cups (375 g) Cake flour or all-purpose flour
- 2 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1¼ cup (280 g) Butter unsalted, room temperature
- 2 cups (400 g) White sugar
- 4 large (200 g) Eggs
- 1 cup (250 ml) Buttermilk
- 2 tsp Vanilla bean paste
Vanilla buttercream
- 1 cups (227 g) Butter unsalted, room temperature
- 3½ cups (420 g) Powdered sugar icing sugar
- ¼ cup (60 ml) Whipping cream (4 tbsp)or more for consistency
- 1 tsp Vanilla bean paste or extract
Plus
- ½ cup (120 ml) Simple syrup
Instructions
Cake
- Oven and Pans - Preheat the oven to 325 °F/ 165 °C/ Gas Mark 3. Grease and line 3 x 8-inch round baking pans with parchment paper.
- Dry ingredients - In a medium bowl, combine the flour, baking powder, baking soda, and salt.3 cups Cake flour, 2 tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt
- Wet ingredients - In the bowl of a stand mixer, with the paddle attachment on medium speed, cream the butter and sugar until light and fluffy. Next, add the eggs, one at a time, followed by the vanilla bean paste.1¼ cup Butter, 2 cups White sugar, 4 large Eggs, 2 tsp Vanilla bean paste
- Combine - add the flour mixture and buttermilk in three batches. Scrape the sides and bottom of the bowl with a rubber spatula to ensure you have a smooth batter.1 cup Buttermilk
- Bake - Divide the batter equally between the prepared baking pans. Place the pan on the middle rack in the oven and bake for 30 to 35 minutes or until a skewer inserted in the center of the cake comes out clean.
- Cool in the baking pan for 5 minutes. Invert and cool on a cooling rack completely before you decorate.
Frosting
- Buttercream - In the bowl of a stand mixer, with the paddle attachment, cream the butter and powdered sugar until well combined. Then, add the cream and vanilla extract. Whip until light and airy - at least 2 to 3 minutes.1 cups Butter, 3½ cups Powdered sugar, ¼ cup Whipping cream, 1 tsp Vanilla bean paste
Assemble
- Level - Using a bread knife or cake leveler cut the domes off the cake layers. Brush each layer with the cooled simple syrup.½ cup Simple syrup
- Stack - Place a cake layer on the cake board or cake stand. Top with a big dollop of buttercream - spread evenly using a straight-edge spatula. Then, top the next cake layer on top followed by more buttercream and more layers. Chill for 15 minutes.
- Frost - Next, spread the ganache around and on the cake. Using a paddle motion when spreading will help smooth the ganache better. Remove as much of the frosting as possible so the cake is barely coated, but the naked cake can still be seen through.
- Decorate with strawberries or similar garnish.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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